Triple chocolate peanut butter brownies

Looking for the perfect dessert to impress your sweetheart? These rich, fudgy heart-shaped brownies filled with peanut butter cream and topped with chocolate ganache and honey roasted peanuts may just knock your sweetie off her chair. Which is a good thing, because then you can step in to save her, and be a hero in more ways than one. And it all starts with a brownie mix… imagine that.

Ingredients

Brownies

1 18-ounce chocolate brownie mix

Oil, water and eggs per package directions

1 cup mini dark chocolate chips

Peanut butter cream

1/2 cup peanut butter

1/2 cup Earth Balance or butter

2 cups powdered sugar

2 teaspoons coconut milk

Ganache and garnish

9-12 ounce chocolate morsels

1 cup coconut milk

1/2 cup honey roasted peanuts

Directions

Preheat oven to 350°. Line a 9x13 pan with parchment paper so that it hangs over the sides slightly.

Prepare brownies according to package directions. (You can sub half of the oil with ripe, mashed banana for a small health boost) Add mini chocolate chips to batter, pour into prepared pan and bake per time noted on package.

When brownies have cooled, lift out of the pan using the parchment paper as your handles. Flatten parchment paper around brownies to create a neat working surface (you may have to fold it back to get extras out of the way, but don’t cut it – you’ll need the gripping area again later).

Mix peanut butter cream ingredients with a whisk or beaters until smooth. Spread over cooled brownies.

Heat coconut milk in a small pot, and then remove from flame before it comes to a boil. Stir in chocolate until smooth. Pour over brownies, and spread with a spatula for an even coat.

Sprinkle honey roasted peanuts over ganache before it hardens. Place brownies on parchment back into baking pan. Refrigerate or freeze for one hour.

Remove brownies from pan (again, using parchment to lift), and place on counter. Use a pizza wheel to cut off rough edges (chef’s bonus treat!). Cut into squares, triangles, strips, or use heart-shaped cutters to impress your sweetie. If using cookie cutters, press down until you hit the counter, cut away scraps, and then push brownies up and out from the bottom to get a neat shape.

Keep frozen or refrigerated in airtight container until ready to serve.

This recipe takes a shortcut by using brownie mix, but you can make the brownies from scratch if you want. (Photo: Sarah F. Berkowitz)

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Sarah F. Berkowitz
is a foodie and writer. Born in Israel, she lives in the deep South and enjoys feeding friends, family and random strangers home-cooked meals.